My dear friends, I’m asking you to forgive me for your bruised buttocks. I think i got a little carried-away with all that spanking in my last post. Today, in an effort to redeem myself… i am giving away a free cookbook!

You will have to wait until the end of this post to find out more because i’m a bit hungry right now…Let’s eat!

Today, I want to give you a quick steak recipe that will rock your world. A steak with a soy-ginger pan sauce that can be made in just a few minutes. From looking at the ingredients you might wonder what’s so special but after the first bite, you’ll be transported to steak wonderland, guaranteed! Did the zen-man ever let you down?

Jean-Georges Vongerichten is the brain behind the steak and this recipe can be found in Simple to Spectacular. In the book, he claims this dish has the potential to become a real classic and i think i agree with him and not just because he’s one of my kitchen heroes. I promise he didn’t bribe me either. I used Kobe beef because.. well, errr… I don’t have a budget to respect at work and also because it was meant to be served as a small tasting. It was pure indulgence. In fact, it’s was so rich that you should consider having your doctor check your pulse while you’re chewing. We’re never too cautious.

Did you know JGVO has a cheap-ass blog just like this one? Check it out here but don’t forget to comeback to enter the giveaway!

Steak with Soy-Ginger Sauce

(serves 4)

1 1/2 to 2 pounds boneless ribeye or sirloin steaks

3 tablespoons butter

2 tablespoons minced ginger

2 tablespoons soy sauce

Preheat a large heavy skillet over medium-high heat until it begins to smoke. Add the steaks and cook until nicely browned, 1 to 2 minutes. Turn and brown the other side, another minute or two. Remove the skillet from the heat and transfer the steaks to a plate.

When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and 2 tablespoons water and stir to blend. Return the steaks to the skillet, along with accumulated juices.

Turn the heat to medium and cook the steaks for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan threatens to dry out entirely, add another couple tablespoons of water.) At this point, the steaks will be medium-rare; cook for a little longer if you like, and serve, with the pan juices spooned over. Enjoy!

Win this beautiful cookbook Asian Grilling by Su-Mei Yu. You can follow the link to Amazon to learn all about it, you can even have a peek inside. How cool is that? I can tell you it has mouth-watering recipes that are perfect for the summer and beautiful pictures too. I will probably make a few copies before i send it to the winner… if you don’t mind.

Same rules as last time, just leave a comment on this post. Comments will be numbered in the order they are received and a winner will be picked randomly. Easy enough? Everyone is welcome to enter and i will ship the prize anywhere in the world at my own expense. You have until Thursday, July 3rd at midnight (eastern time) to enter. The winner will be announced on the July 4th week-end. Deal?Good luck to all!

Hi Chef Zen, ever since i chanced upon ur site & i must admit that I’m hooked! Your blog is fun to read & the pictures u took is gorgeous! Well done! er, i mean you, not the steak! ^_^

Stephanie

I’m on a ginger kick right now, so this sounds like the perfect thing to make! Thanks!

Emiline

Wow, the steak looks good. I love the pretty microgreens? that you sprinkled on top. I’ll have to go back and look at what they are.

And I deserve to win because my birthday is on the 4th.

Jo

Looks Yummy!

cakewardrobe

You know, I’m embarased to say I’m Asian and don’t know a thing about cooking asian food! hahha! I think you know more than I do! I want I want!

Susan from Food Blogga

I love the delicate garnishes on your steak. It looks really lovely.

LingLing

YUM! Would love to try kobe beef.

Cindy. Lo.

I’m so glad that people are actually falling in love with asian flavored dishes!

Heather

I like the brightly colored microgreens the best. They really set off the pink meaty goodness!

foodhuntress79

Another great recipe and giveaway. Has anybody thanked you yet for your generosity? Despite the global warming and oil prices rising, people like you still exist. Thank you Zen Chef. An inspiring individual.

Thanks you all for participating!This contest is now closed. I will pick a winner this week-end. Good luck!

White On Rice Couple

UGH! Dammit! I’m always late for the party! So nice of you though to have this give away…even when I can’t participate! The dish looks might damn tasty though, at least I can make that. *pouting right now*.

Tartelette

I know I am late for the giveaway but wanted to tell you that I made this tonight and it was crazy delicious and simple. Just what I needed lately because I am in way over my head with a big project….which also explains why I am not commenting as often. Sorry…but I promise to show you my polka dot bikini